Spanish Paella with Yellow Lentils
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
423
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.5 g | (72 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 164.8 μg | (275 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 365 μg | (122 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 281 mg | (296 %) | ||
| Potassium | 1,351 mg | (34 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams fresh peas (or 100 grams fresh peas) (approximately 3 ounces)
- 100 grams fine green Beans
- salt
- 1 Red Bell pepper
- 1 medium white onion
- 1 garlic clove
- 2 Tbsps Canola oil
- 150 grams yellow Lentils
- 300 milliliters Vegetable broth
- peppers
- 1 organic lemon (cut into wedges)
- 1 green Bell pepper (for garnish)
Preparation steps
1.
Remove the peas from the pods. Trim the green beans. Blanch the beans in boiling salted water for 5 minutes, add the peas and cook for another 3 minutes. Shock in ice water then drain.
2.
Trim the red pepper, rinse and cut into diamond shapes. Peel the onion and garlic and finely dice. Heat the oil in a large nonstick pan, sauté the onions and garlic until golden. Add the lentils and broth and simmer for 5 minutes over medium heat.
3.
Stir the peas, beans and peppers into the onion mixture and simmer for 5 minutes. Continue simmering over low heat until the liquid is absorbed, without stirring.
4.
Season the paella with salt and pepper. Serve immediately in the pan garnished with lemon wedges and green bell pepper.
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